The vibrant yellow color and unbelievable taste of Turmeric Rice will excite your senses.
Say goodbye to plain white rice and hello to the earthy flavor and vibrant hue of turmeric rice. If you’ve never seen turmeric root, imagine fresh ginger with an orange tint. This easy turmeric rice recipe is ready in less than 25 minutes and requires only 5 minutes of preparation. People will think you spent hours making it, but it can be our secret how quick and easy it was.
Turmeric is a common ingredient in Asian cooking. You may have even heard of “golden milk,” a medicinal Ayurvedic mixture of warm milk and turmeric that has been said to have many positive immune-boosting benefits. Once you start using turmeric in the kitchen, I’m sure you’ll soon be looking for new ways to add this amazing spice to your recipes.
Is Turmeric Rice Healthy?
Instead of flavorless white rice, add some turmeric and create a delicious, healthy side dish. Turmeric is a root plant containing the polyphenol curcumin, a natural compound with anti-inflammatory and antioxidant properties. Incorporating turmeric into your meals may provide many benefits, and using it with black pepper and healthy fats, such as olive or coconut oil, can help increase its absorption.
A Side Dish That Offers Many Variations
One of my favorite variations of this dish is to turn it into coconut turmeric rice. Swap 1 cup of coconut milk for 1 cup of broth. It gives the rice a sweet, creamy taste and texture. You can also make this recipe with brown rice, but check the package directions to determine if you need to increase the amount of broth.
I also like to add other veggies to this dish. My favorites are carrots and peas. To simplify life, I add a bag of frozen mixed peas and carrots during the last ten minutes of cooking.
INGREDIENTS
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup jasmine rice, rinsed
- 2 pinches cumin
- 1 1/2 teaspoons ground turmeric
- 1 1/2 cups vegetable broth
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- Freshly chopped parsley for garnish
INSTRUCTIONS
Prep
Rinse rice, dice onion, mince garlic.
Cook
Sauté vegetables, add rice and spices, simmer with broth.
Finish
Let sit, fluff, and serve with fresh parsley.
Devour!
How To Make Ahead And Store
Turmeric rice is a great make-ahead dish that lasts up to 4 days after cooking when refrigerated in an airtight container. Let it cool completely before refrigerating. You can also freeze the cooled rice in freezer-safe bags or containers for up to 3 months. Let it thaw overnight in the fridge before reheating.
Serving Suggestions
Turmeric rice brings delicious warmth and flavor to any meal. It goes exceptionally well with Indian Roasted Cauliflower, Indian Chicken Kebabs, and Indian Spiced Chicken with Cashew Cilantro Pesto. Add some lightly toasted naan (flatbread) from this Butter Chicken Dip with Gluten Free Naan Bread recipe, and you have the makings of a phenomenal meal.
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup jasmine rice rinsed
- 2 pinches cumin
- 1 1/2 teaspoons ground turmeric
- 1 1/2 cups vegetable broth
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- In a medium saucepan, heat olive oil over medium heat. Add onion and garlic, sauté until onion is translucent.
- Stir in the rinsed rice, turmeric, and cumin, coating the rice evenly with spices.
- Pour in the vegetable broth, add the bay leaf, and season with salt and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed and rice is tender.
- Remove from heat, discard the bay leaf, and let sit covered for 5 minutes. Adjust seasonings if needed.
- Fluff with a fork before serving and sprinkle with chopped parsley.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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